Paleo Chicken and Corn Egg Drop Soup
Cozy up with a bowl of Paleo Chicken and Corn Egg Drop Soup—a wholesome and nourishing twist on a classic comfort dish. This hearty soup combines tender bites of chicken, sweet bursts of corn, and ribbons of silky egg in a savory broth infused with coconut aminos, fresh ginger, and garlic for an irresistible depth of flavor. Thickened with arrowroot powder to keep it paleo-friendly, this recipe is both grain-free and gluten-free, making it a perfect fit for clean eating enthusiasts. Finished with sesame oil, sliced green onions, and the fresh brightness of cilantro, it’s a quick 45-minute meal that’s ideal for busy weeknights. Whether you’re following a paleo lifestyle or simply craving a warming homemade soup, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 1 large chicken breast
- 6 cups chicken broth
- 2 tablespoons coconut aminos
- 1 inch piece, peeled and sliced fresh ginger
- 3 minced garlic cloves
- 3 sliced green onions
- 2 large egg
- 1 cup frozen corn kernels
- 2 tablespoons arrowroot powder
- 2 tablespoons cold water
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon sesame oil
- 0.25 cup, chopped fresh cilantro
Instructions
Begin by dicing the chicken breast into small, bite-sized pieces.
In a large pot, add the chicken broth, coconut aminos, sliced fresh ginger, and minced garlic. Bring to a gentle boil over medium heat.
Add the diced chicken to the broth and cook for about 10 minutes until the chicken is cooked through.
In a small bowl, mix the arrowroot powder with cold water to create a slurry. Slowly stir the slurry into the boiling soup to thicken it.
Add the frozen corn kernels to the soup and let them cook for about 3-4 minutes, until heated through.
In another small bowl, beat the eggs with a fork. Slowly drizzle the beaten eggs into the soup while stirring gently to create egg ribbons.
Continue stirring until the eggs are fully cooked, which should take about 1-2 minutes.
Add the sliced green onions, salt, black pepper, and sesame oil to the soup. Stir to combine.
Remove the pot from heat and discard the ginger slices.
Serve the soup hot, garnished with fresh cilantro and additional green onions if desired.
Nutrition Facts
Calories |
932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 568 mg | 189% | |
| Sodium | 5801 mg | 252% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 23.2 g | ||
| Protein | 83.0 g | 166% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 252 mg | 19% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2566 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
